Mix olive oil, vinegar, lemon zest, mustard, shallot, poppy seeds, honey, and a pinch of salt together in a small bowl. Using a mandoline or sharp knife, slice the radishes into thin translucent rounds. Place in a large bowl and mix dressing in.

Kale Quinoa Salad - serves 4-6

For the Salad:

1 bunch of curly kale

1 1/2 cups of cooked quinoa

1/2 cup of golden raisins

1/2 cup of roasted chopped almonds

1 large bell pepper chopped

1 avocado (optional)

For the dressing:

1 1/2 lemons juiced

1/3 of cup of virgin olive oil

1 tbsp of maple syrup

3/4 tsp of salt and freshly ground pepper

Whisk together the dressing ingredients. Place chopped Kale into a bowl and add dressing, massaging the leaves for a couple of minutes using your clean hands to break it down. Add the cooked quinoa, almonds, raisins, peppers and avocados and then toss to combine.

Minty Pea Salad - Serves 4

1llb of frozen peas (or I used fresh together with some chopped sugar snap peas too)

1 lemon

1 small shallot minced

2 tbsp of olive oil

1/4 teaspoon of salt & cracked pepper

3-4 prints of fresh mint

Thaw the peas and/or put fresh peas/chopped sugar snaps in a bowl. Zest the lemon and put together with 2 tbsp of lemon juice in another bowl. Peel and mince the shallot adding to lemon, along with olive oil, salt, pepper and whisk together. Rinse mint and slice leaves into thin strips or chop roughly. Add vinaigrette to the peas and either serve immediately or refrigerate to allow the flavors to blend.